Coconut Caramel Bars
Introduction:
There’s something about the rich, creamy texture of caramel combined with the tropical sweetness of coconut that makes for an irresistible treat.
Coconut Caramel Bars are a delightful dessert that combines these two flavors into perfect harmony. This recipe is inspired by traditional caramel shortbread bars but is given a tropical twist with the addition of coconut.
These bars are not only delicious but also visually appealing, making them a perfect choice for family gatherings, holiday treats, or just a special after-dinner dessert.
Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup desiccated coconut
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
For the Caramel Layer:
1 can (14 oz) sweetened condensed milk
1/2 cup light brown sugar
1/2 cup unsalted butter
2 tablespoons golden syrup or corn syrup
1/2 teaspoon vanilla extract
For the Topping:
1 cup shredded coconut
1/2 teaspoon coarse sea salt (optional)
Directions:
Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal. In a medium bowl, combine flour, desiccated coconut, sugar, and salt. Add the cubed butter and rub into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture firmly into the prepared pan and bake for 20 minutes, or until lightly golden. Remove from oven and cool on a wire rack.
Make the Caramel Layer: In a medium saucepan, combine condensed milk, brown sugar, butter, and golden syrup. Cook over medium heat, stirring constantly, until the mixture thickens and turns a deep caramel color, about 10-15 minutes. Remove from heat and stir in vanilla extract. Pour the caramel over the cooled crust, spreading evenly. Allow to set for about 20 minutes.
Add the Coconut Topping: Sprinkle shredded coconut evenly over the caramel layer. Return to the oven and bake for an additional 15-20 minutes, or until the coconut is lightly toasted. Sprinkle with coarse sea salt if desired.
Cool and Slice: Let the bars cool completely in the pan on a wire rack. Once cooled, use the overhanging parchment paper to lift the bars out of the pan. Slice into squares or rectangles and serve.
Presentation:
Serve these Coconut Caramel Bars on a simple, elegant plate to highlight their rustic beauty.
The layers of crust, caramel, and toasted coconut not only taste wonderful but also create a visually appealing texture that makes them stand out.
They can be presented as part of a dessert buffet or plated individually with a drizzle of chocolate or a sprinkle of powdered sugar for added elegance.
Conclusion:
These Coconut Caramel Bars are a delightful blend of sweet and salty, with multiple textures that make every bite interesting. Whether you’re a fan of coconut, caramel, or both, these bars are sure to satisfy your sweet tooth.
The process of making them is as rewarding as enjoying the final product, making them a perfect treat to bake and share.
So, gather your ingredients, and let’s bring a bit of tropical flair to your kitchen!